Claire’s Chewy Chocolate Cookies

Claire’s Chewy Chocolate Cookies, RRR III, pg 224

With Valentine’s Day coming up, I thought I’d share a healthy treat to share with you and your loved ones. In case you didn’t know, RRR 3 is the healthy cookbook so I found some tasty chocolate cookies that will crave your sweet tooth!

Ingredients:

  • 2/3 cup vegetable oil
  • 1 1/2 cups sugar
  • 2 eggs or 1/2 cup egg substitute
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 3/4 cup cocoa powder
  • 1 teaspoon soda
  • 1/2 teaspoon salt
  • 1 1/4 cups broken pecan pieces

Instructions:

Cream oil and sugar. Add eggs and vanilla. Blend well. Combine flour, cocoa, soda and salt and add to creamed mixture. Stir in pecans. Drop by teaspoonfuls on ungreased cookie sheet. Bake in a 350 degree oven for 8-10 minutes, being careful not to over-bake.

Yield- 7.5 dozen cookies.

My batch made much less though, but my cookies were larger.

Each cookie has 52 calories. This is significantly lower than any store bought candy. Here is a link for calorie comparison in candies as well as photos of my cookies!

http://www.cnn.com/FOOD/resources/food.for.thought/sweets/compare.candy.bar.html

Kids in the Kitchen: Snickerdoodles!

The recent blast of cooler weather here in Baton Rouge (it dipped below 60° today!) has us wanting to snuggle up with our loved ones and a yummy snack! Cinnamon always seems to pair nicely with chilly temps, so we are busting out one of our favorite cookie recipes: Snickerdoodles!

Whipping up this classic recipe is a great way to spend an afternoon with the kids, especially when they might be going a little stir crazy from being cooped up inside during the winter months. It’s never too early to start cultivating a love of cooking, and children love to feel helpful. Even the littlest members of your family can get involved – starting from the time your baby is able to sit up on his own, you can help him “help” you scoop ingredients and pour them into the mixing bowl. Toddlers are naturally curious and will enjoy tasting each individual ingredient, and older children will proudly help you stir the batter. Don’t worry about a little mess, it’s all part of the fun!

Through the Junior League of Baton Rouge’s Kids in the Kitchen community project, we help children of all ages in our community learn the joy of cooking. Junior League members purchase and transport ingredients to various volunteer locations, where we then demonstrate and work with youth to prepare meals and snacks.  During the activities, volunteers will encourage conversation about the benefits of healthy eating. So far our Kids in the Kitchen program has impacted between 350 and 550 children in the Greater Baton Rouge area!

Photo by Lauren De Witt.

Photo by Lauren De Witt.

Snickerdoodles, River Road Recipes I, page 200

  • 1 cup soft shortening
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 3/4 cups sifted flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 2 teaspoons cinnamon
Photo by Lauren De Witt.

Photo by Lauren De Witt.

Preheat oven to 400º. Mix shortening, sugar, and eggs together thoroughly. Sift flour, cream of tartar, baking soda, and salt together and add to above mixture.

Photo by Lauren De Witt.

Photo by Lauren De Witt.

Chill dough. Roll into balls the size of small walnuts. Roll the dough balls into a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon.

Photo by Lauren De Witt.

Photo by Lauren De Witt.

Place about two inches apart on ungreased cookie sheet and bake for 8 to 10 minutes, until lightly browned but still soft. (These cookies puff up at first then flatten out with crinkled tops.) Makes about five dozen 2-inch cookies.

Photo by Lauren De Witt.

Photo by Lauren De Witt.

River Road Recipes Potato Chip Cookies

Potato Chip Cookies

This sweet and salty treat is found in River Road Recipes II: A Second Helping on page 210. Check out our original post here!

River Road Recipes Potato Chip Cookies

Photo by Aimee Broussard.

Prep Time: 15 minutes

Cook Time: 8 to 12 minutes

Level of Difficulty: Medium

Servings: 9-10 dozen

KITCHEN TOOLS:

  • Measuring cups and spoons
  • Wooden spoon
  • Mixing bowl
  • Electric mixer (optional)
  • Cookie sheet

INGREDIENTS:

Photo by Lauren De Witt.

Photo by Lauren De Witt.

  • 2 cups (4 sticks) butter (note: best with butter, but margarine and butter flavoring may be used)
  • 1 cup sugar
  • 3 cups flour
  • 2 teaspoons vanilla
  • 1 1/2 cups crushed potato chips (such as Lay’s Original)
  • Powdered sugar (to taste)

INSTRUCTIONS:

  1. Gather kitchen tools and ingredients. Preheat your oven to 350°. Using an electric mixer or by hand (phew!) beat the butter until light and fluffy. This will take a long time! (Note: Try setting your butter out on the counter to soften for about 30 minutes to make the process easier. Do not try to speed the process up by microwaving the butter, however. If the butter is too soft, your cookies will not hold their shape upon cooking.)
  2. Add sugar to the butter and beat well.
Photo by Lauren De Witt.

Photo by Lauren De Witt.

3. Add vanilla and flour gradually and mix.

Photo by Lauren De Witt.

Photo by Lauren De Witt.

4. Crush potato chips with your hands and add them, mixing well.

Photo by Lauren De Witt.

Photo by Lauren De Witt.

5. Drop batter from teaspoon onto cookie sheets.

Photo by Lauren De Witt.

Photo by Lauren De Witt.

6. Bake at 350° until slightly brown. The cookie baking time will vary dependent on oven type (conduction versus convection) and climate but will typically take between 8-12 minutes. Monitor carefully at 9 minutes. 

7. Sprinkle cookies with powdered sugar and enjoy!

Potato Chip Cookies- River Road Recipes Blog

Photo by Aimee Broussard.